CN104642560A - Bean curd and preparation method thereof - Google Patents
Bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN104642560A CN104642560A CN201510108477.6A CN201510108477A CN104642560A CN 104642560 A CN104642560 A CN 104642560A CN 201510108477 A CN201510108477 A CN 201510108477A CN 104642560 A CN104642560 A CN 104642560A
- Authority
- CN
- China
- Prior art keywords
- bean
- bean curd
- soya
- bean milk
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the field of bean curd preparation, and in particular relates to bean curd and a preparation method thereof. The bean curd comprises the following raw materials in parts by weight: 80-85 parts of water, 10-15 parts of soybeans, 0.01-0.03 part of tea and 0.002-0.006 part of white vinegar. According to the bean curd and the preparation method, the problems that a bean curd prepared in the prior art is not fresh and tender, and rots easily, bean curd prepared from a brine has a saline taste, the obtained bean curd has the poor quality and a coagulator used by the bean curd is harmful to human health are solved. The bean curd prepared by adopting the bean curd formula and the preparation method by the invention is obtained after vinegar and tea curdling, so that the physical health of an eater is not affected; the obtained bean curd has the pure taste, firm texture, tea fragrance, and faint scent and is pleasant; nutritional ingredients such as few proteins of the obtained bean curd run off; and the bean curd has multivitamins and microelements such as ash and chlorophyll, and is a rare health food.
Description
Technical field
The present invention relates to bean curd preparation field, be specifically related to a kind of bean curd and preparation method thereof.
Background technology
Traditional soybean curd preparing technique, many employing bittern or gypsum point system.Soybean is after soaking 6-8 hour, carry out grinding work, isolate soya-bean milk bean dregs two large divisions, subsequently carry out the work of cooked beans slurry, boil and add gypsum liquid after 100 degree, be beneficial to bean curd and form Tofu pudding state, then filter, being placed on after being got up by bundle on standard bean curd forming wood board allows its stressed pressing within 5-10 minute, become block, Tofu processing success.Current the method main technical points is that the interpolation of gypsum liquid facilitates the caking of bean curd shaping, gives me a little bean curd adding of gypsum liquid in the process, and the bean curd of this sampling point, tender bean curd, must steep in water before cooking, otherwise can be broken.Also have one to be exactly order bean curd with bittern, but bittern before the bean curd of ordering is poisonous.
Gypsum can be hypotensive, but to overeat be cool blood, and the gypsum of gypsum bean curd is containing harmful composition.Gypsum bean curd flavour is lighter, will carry out seasoning by dipping in dip; And it is extremely delicious to order spiced beancurd itself, cause cause is that it does coagulating agent with extremely dense salt solution, and saline taste adds peas protein, and flavour is natural just very fresh.Marinated Tofu local flavor is best, but poor water retention property, and yield is low, and it is large to solidify operation easier.Gypsum bean curd quality is fine and smooth, good water-retaining property, and product yield is high, solidifies simple to operate, but beany flavour is not enough, often has gypsum to remain, with gypsum taste.
Therefore unsatisfactory by above-mentioned Tofu processing institute its whole structure of bean curd out, sum up following deficiency: one is the matter structure parameter of bean curd, two is water retention property of bean curd, and three is cause adverse effect to the health of eater.The matter structure parameter of bean curd and bean curd intensity, elasticity, coherency, chewiness, it directly reflects the mouthfeel of bean curd, and the water retention property of bean curd directly affects yield, the circulation and sale etc. of bean curd.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of vinegar and tea of have employed as the coagulating agent of bean curd, do not cause adverse effect, and add bean curd of the nutritive and health protection components of bean curd and preparation method thereof to eater's health.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of bean curd, and the raw material comprising following parts by weight is prepared from: water 80-85 part, soybean 10-15 part, tealeaves 0.01-0.03 part, light-coloured vinegar 0.002-0.006 part.
Another technical scheme that the present invention adopts is: a kind of preparation method of above-mentioned bean curd, comprises the steps:
Step 1, a, soybean add water and wear into soybean milk liquid, discard bean dregs, obtain raw soya-bean milk, and described raw soya-bean milk is boiled to obtain ripe soya-bean milk; B, tealeaves is added water and boil Aqua Folium Camelliae sinensis, gained Aqua Folium Camelliae sinensis adds light-coloured vinegar and obtains vinegar tea formulation, and the weight ratio of described tealeaves and light-coloured vinegar is: 5:1;
Step 2: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, and selecting when presenting jellied bean curd to ripe soya-bean milk, dewater to obtain bean curd.
The another technical scheme that the present invention adopts is: a kind of preparation method of above-mentioned bean curd, comprises the steps:
Step 1:a, soybean add water and wear into soybean milk liquid, discard bean dregs, obtain raw soya-bean milk, and described raw soya-bean milk is boiled to obtain ripe soya-bean milk; B, tealeaves is added water and boil Aqua Folium Camelliae sinensis after obtain tea leaf powder through spraying dry; Gained tea leaf powder adds light-coloured vinegar and obtains vinegar tea formulation;
Step 2: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, and selecting when presenting jellied bean curd to ripe soya-bean milk, dewater to obtain bean curd.
Beneficial effect of the present invention is: the bean curd using bean curd formula of the present invention and preparation method to produce is that do not affect eater healthy, gained bean curd pure in mouth feel, quality is solid, has tea fragrant, and delicate fragrance is pleasant through vinegar and refreshment slurry gained.The nutrient loss such as gained bean curd protein are few, containing crude protein up to 29-34.1%, containing food fiber 21.6%, also containing the multivitamin such as ash content, chlorophyll and trace element, also containing 17 seed amino acids, wherein aspartic acid, glutamic acid, glycine, serine, threonine, lysine equal size are the highest, are rare healthy food materials.Gained bean curd is pure natural organic food, safety, nutrition, and has medical value, cheaply material benefit.
Detailed description of the invention
By describing technology contents of the present invention in detail, being realized object and effect, be explained below in conjunction with embodiment.
Light-coloured vinegar Main Ingredients and Appearance is acetic acid, also containing a small amount of amino acid, organic acid, carbohydrate, vitamin B1, B2 etc.Light-coloured vinegar has health care and the effect of dietotherapy, also has hypotensively to prevent artery sclerosis and treatment coronary heart disease and hypertensive effect.Light-coloured vinegar can also dissolve nutrient, as the calcium in inorganic salts, iron etc., vitamin C in food also can be protected to reduce when heating and damage, make it have unique sweet tart flavour, can make calcium again, iron is easily absorbed by the body.
Effect of tealeaves: have a large amount of tannic acids in tealeaves, tannic acid is tannic acid again, has solidifying protein effect, and it can as natural coagulating agent, and its composition is diversified to the physiology of human body, pharmacological effect.Effect of tealeaves: have a large amount of tannic acids in tealeaves, tannic acid is tannic acid again, has solidifying protein effect, and it can as natural coagulating agent, and its composition is diversified to the physiology of human body, pharmacological effect, is summed up and mainly contains following eight large health-care effects: 1, excitation; 2, diuresis; 3, cardiac stimulant spasmolysis; 4, artery sclerosis effect is suppressed: the Tea Polyphenols in tealeaves and vitamin C have and promoting blood circulation and removing blood stasisly prevent arteriosclerotic effect.So in the middle of the people often drunk tea, the incidence of disease of hypertension and coronary heart disease is lower; 5, antibacterial, bacteriostasis: the Tea Polyphenols in tea and tannic acid act on bacterium, can solidify the protein of bacterium, be killed by bacterium; 6, antiobesity action: the multiple compounds such as the caffeine in tea, inositol, folic acid, pantothenic acid and aromatic substance, Tea Polyphenols and vitamin C can reduce cholesterol and blood fat; 7, anti-caries effect; 8, inhibition cancer cell effect.
The design of most critical of the present invention is: starch by above-mentioned tea and light-coloured vinegar two kinds of material points of engagement the bean curd produced, the nutrient loss such as its protein are few, gained bean curd special taste, and containing multivitamin contained in light-coloured vinegar and tealeaves and trace element, be rare health food.
The invention provides a kind of bean curd, the raw material comprising following parts by weight is prepared from: water 80-85 part, soybean 10-15 part, tealeaves 0.01-0.03 part, light-coloured vinegar 0.002-0.006 part.The preparation method of described bean curd comprises the steps:
Step 1, a, soybean add water and wear into soybean milk liquid, discard bean dregs, obtain raw soya-bean milk, and described raw soya-bean milk is boiled to obtain ripe soya-bean milk; B, tealeaves is added water and boil Aqua Folium Camelliae sinensis, gained Aqua Folium Camelliae sinensis adds light-coloured vinegar and obtains vinegar tea formulation, and the weight ratio of described tealeaves and light-coloured vinegar is: 5:1;
Step 2: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, and selecting when presenting jellied bean curd to ripe soya-bean milk, dewater to obtain bean curd.
Preferably, in above-mentioned bean curd preparation method, described step 1 is specially: a, soaking soybean: select soybean that is mildew and rot, full large grain to be raw material, clean, be placed on the emerge in worm water 7-9h of 25 DEG C, till hand is pinched without hard sense;
Defibrination filters: every part of soybean adds 2 parts of water by weight proportion, wears into soybean milk liquid with fiberizer, filters to obtain bean dregs and filtrate after 5min, and in every part of bean dregs, add 2 parts of water again, defibrination, refilters, and discards bean dregs, and merging filtrate obtains raw soya-bean milk;
Mashing off: raw soya-bean milk is moved in jacketed pan, 3min is boiled in heating, and well-done soya-bean milk is moved in cylinder immediately, adds a cover insulation 10min, waits to starch temperature drop to 90 DEG C, obtains ripe soya-bean milk;
B, select fresh tealeaves, cleaning, adds water, making beating, insulation enzymolysis, pressure extracting juice, filters, obtains Aqua Folium Camelliae sinensis, described insulation enzymolysis uses vitazyme to carry out enzymolysis, and hydrolysis temperature is 30-40 DEG C, and enzymolysis time is 30 ~ 45min, and gained Aqua Folium Camelliae sinensis adds light-coloured vinegar and obtains vinegar tea formulation.
Preferably, in above-mentioned bean curd preparation method, described step 2 is specially: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit, limit is is evenly clicked and entered, selecting when slurry presents jellied bean curd to ripe soya-bean milk, be incubated 35min after some slurry, after slurry temperature drop is to 75 DEG C, load cloth bag, extrusion dehydration obtains bean curd.
The preparation method of the bean curd that another kind provided by the invention is above-mentioned, comprises the steps:
Step 1:a, soybean add water and wear into soybean milk liquid, discard bean dregs, obtain raw soya-bean milk, and described raw soya-bean milk is boiled to obtain ripe soya-bean milk; B, tealeaves is added water and boil Aqua Folium Camelliae sinensis after obtain tea leaf powder through spraying dry; Gained tea leaf powder adds light-coloured vinegar and obtains vinegar tea formulation, and the weight ratio of described tealeaves and light-coloured vinegar is: 5:1;
Step 2: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, and selecting when presenting jellied bean curd to ripe soya-bean milk, dewater to obtain bean curd.
Preferably, the preparation method of above-mentioned bean curd, specifically comprises the steps:
Step 1:a, soaking soybean: select soybean that is mildew and rot, full large grain to be raw material, clean, be placed on the emerge in worm water 7-9h of 25 DEG C, till hand is pinched without hard sense;
Defibrination filters: every part of soybean adds 2 parts of water by weight proportion, wears into soybean milk liquid with fiberizer, filters to obtain bean dregs and filtrate after 5min, and in every part of bean dregs, add 2 parts of water again, defibrination, refilters, and discards bean dregs, and merging filtrate obtains raw soya-bean milk;
Mashing off: raw soya-bean milk is moved in jacketed pan, 3min is boiled in heating, and well-done soya-bean milk is moved in cylinder immediately, adds a cover insulation 10min, waits to starch temperature drop to 90 DEG C, obtains ripe soya-bean milk;
B, select fresh tealeaves, cleaning, adds water, making beating, insulation enzymolysis, pressure extracting juice, filters, obtain Aqua Folium Camelliae sinensis, described Aqua Folium Camelliae sinensis obtains tea leaf powder through spraying dry, and described insulation enzymolysis uses vitazyme to carry out enzymolysis, and hydrolysis temperature is 30-40 DEG C, enzymolysis time is 30 ~ 45min, and gained tea leaf powder adds light-coloured vinegar and obtains vinegar tea formulation.
Step 2: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, selecting when slurry presents jellied bean curd to ripe soya-bean milk, be incubated 35min after some slurry, after slurry temperature drop is to 75 DEG C, load cloth bag, extrusion dehydration obtains bean curd.
Embodiment one
A kind of bean curd, the raw material comprising following parts by weight is prepared from: water 80-85 part, soybean 10-15 part, tealeaves 0.01-0.03 part, light-coloured vinegar 0.002-0.006 part.
The preparation method of described bean curd comprises the steps:
Step 1:a, soaking soybean: select soybean that is mildew and rot, full large grain to be raw material, clean, be placed on the emerge in worm water 7 ~ 9h of 25 DEG C, till hand is pinched without hard sense; Defibrination filters: every part of soybean adds 2 parts of water by weight proportion, wears into soybean milk liquid with fiberizer, and after 5min, filter, in every part of bean dregs, add 2 parts of water again, defibrination, refilters, and discards bean dregs, and merging filtrate obtains raw soya-bean milk; Mashing off: raw soya-bean milk is moved in jacketed pan, 3min is boiled in heating, and well-done soya-bean milk is moved in cylinder immediately, adds a cover insulation 10min, waits to starch temperature drop to 90 DEG C, obtains ripe soya-bean milk;
B, tea juice or tea leaf powder: select fresh tealeaves, cleaning, adds water, making beating, insulation enzymolysis, pressure extracting juice, filter, obtain tea juice, or tea juice obtains tea leaf powder through spraying dry, described insulation enzymolysis uses vitazyme to carry out enzymolysis, hydrolysis temperature is 40 ~ 50 DEG C, pH value is 5.0 ~ 6.0, and enzymolysis time is 30 ~ 45min, makes vinegar tea formulation with the ratio of 5:1 interpolation tealeaves and light-coloured vinegar simultaneously;
Step 2: slurry selected by batch mixing: add toward ripe soya-bean milk the vinegar tea formulation prepared and mix thoroughly, some slurry, during point, stirring limit in limit is is evenly clicked and entered, and selecting when presenting jellied bean curd to ripe soya-bean milk, adds a cover insulation 35min after point, treats that slurry temperature drop is to 75 DEG C; System is rotten: first infantees is washed wet with 35 DEG C of warm water, then drags for and wrap into soya-bean milk, is placed in platform basket frame, extrudes, bean-curd product.
Embodiment two
A kind of bean curd, the raw material comprising following parts by weight is prepared from: water 80-85 part, soybean 10-15 part, tealeaves 0.01-0.03 part, light-coloured vinegar 0.002-0.006 part.
The preparation method of above-mentioned bean curd comprises the steps:
Step 1:a, soaking soybean: select soybean that is mildew and rot, full large grain to be raw material, clean, be placed on the emerge in worm water 7-9h of 25 DEG C, till hand is pinched without hard sense;
Defibrination filters: every part of soybean adds 2 parts of water by weight proportion, wears into soybean milk liquid with fiberizer, filters to obtain bean dregs and filtrate after 5min, and in every part of bean dregs, add 2 parts of water again, defibrination, refilters, and discards bean dregs, and merging filtrate obtains raw soya-bean milk;
Mashing off: raw soya-bean milk is moved in jacketed pan, 3min is boiled in heating, and well-done soya-bean milk is moved in cylinder immediately, adds a cover insulation 10min, waits to starch temperature drop to 90 DEG C, obtains ripe soya-bean milk;
B, select fresh tealeaves, cleaning, adds water, making beating, insulation enzymolysis, pressure extracting juice, filter, obtain Aqua Folium Camelliae sinensis, described Aqua Folium Camelliae sinensis obtains tea leaf powder through spraying dry, described insulation enzymolysis uses vitazyme to carry out enzymolysis, the enzyme concentration 0.1-0.3% of vitazyme, hydrolysis temperature is 30-40 DEG C, and enzymolysis time is 30 ~ 45min, gained tea leaf powder adds light-coloured vinegar and obtains vinegar tea formulation, and the weight ratio of described tealeaves and light-coloured vinegar is: 5:1.
Step 2: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, selecting when slurry presents jellied bean curd to ripe soya-bean milk, be incubated 35min after some slurry, after slurry temperature drop is to 75 DEG C, load cloth bag, extrusion dehydration obtains bean curd.
In sum, the fresh and tender property that the invention solves the bean curd of prior art processing output is not so good, easily rots, has one saline taste with the bean curd that bittern is selected, gained curd quality is not good, and the coagulating agent used is to the problem of human health, the bean curd that bean curd formula of the present invention and method are produced is through vinegar and tea solution point slurry gained, does not affect eater healthy, gained bean curd pure in mouth feel, quality is solid, has tea fragrant, and delicate fragrance is pleasant.The nutrient loss such as its protein are few, also containing the multivitamin such as ash content, chlorophyll and trace element, are rare healthy food materials.Gained bean curd of the present invention is pure natural organic food, safety, nutrition, and has medical value, again cheap material benefit.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalents utilizing description of the present invention to do, or be directly or indirectly used in relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. a bean curd, is characterized in that, the raw material comprising following parts by weight is prepared from: water 80-85 part, soybean 10-15 part, tealeaves 0.01-0.03 part, light-coloured vinegar 0.002-0.006 part.
2. a preparation method for bean curd as claimed in claim 1, is characterized in that, comprises the steps:
Step 1, a, soybean add water and wear into soybean milk liquid, discard bean dregs, obtain raw soya-bean milk, and described raw soya-bean milk is boiled to obtain ripe soya-bean milk; B, tealeaves is added water and boil Aqua Folium Camelliae sinensis, gained Aqua Folium Camelliae sinensis adds light-coloured vinegar and obtains vinegar tea formulation, and the weight ratio of described tealeaves and light-coloured vinegar is: 5:1;
Step 2: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, and selecting when presenting jellied bean curd to ripe soya-bean milk, dewater to obtain bean curd.
3. the preparation method of bean curd according to claim 2, is characterized in that, described step 1 is specially: a, soaking soybean: select soybean that is mildew and rot, full large grain to be raw material, clean, be placed on the emerge in worm water 7-9h of 25 DEG C, till hand is pinched without hard sense;
Defibrination filters: every part of soybean adds 2 parts of water by weight proportion, wears into soybean milk liquid with fiberizer, filters to obtain bean dregs and filtrate after 5min, and in every part of bean dregs, add 2 parts of water again, defibrination, refilters, and discards bean dregs, and merging filtrate obtains raw soya-bean milk;
Mashing off: raw soya-bean milk is moved in jacketed pan, 3min is boiled in heating, and well-done soya-bean milk is moved in cylinder immediately, adds a cover insulation 10min, waits to starch temperature drop to 90 DEG C, obtains ripe soya-bean milk;
B, select fresh tealeaves, cleaning, adds water, making beating, insulation enzymolysis, pressure extracting juice, filters, obtains Aqua Folium Camelliae sinensis, described insulation enzymolysis uses vitazyme to carry out enzymolysis, and hydrolysis temperature is 30-40 DEG C, and enzymolysis time is 30 ~ 45min, and gained Aqua Folium Camelliae sinensis adds light-coloured vinegar and obtains vinegar tea formulation.
4. the preparation method of bean curd according to claim 2, it is characterized in that, described step 2 is specially: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit, limit is is evenly clicked and entered, selecting when slurry presents jellied bean curd to ripe soya-bean milk, be incubated 35min after some slurry, after slurry temperature drop is to 75 DEG C, load cloth bag, extrusion dehydration obtains bean curd.
5. a preparation method for bean curd as claimed in claim 1, is characterized in that, comprises the steps:
Step 1:a, soybean add water and wear into soybean milk liquid, discard bean dregs, obtain raw soya-bean milk, and described raw soya-bean milk is boiled to obtain ripe soya-bean milk; B, tealeaves is added water and boil Aqua Folium Camelliae sinensis after obtain tea leaf powder through spraying dry; Gained tea leaf powder adds light-coloured vinegar and obtains vinegar tea formulation, and the weight ratio of described tealeaves and light-coloured vinegar is: 5:1;
Step 2: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, and selecting when presenting jellied bean curd to ripe soya-bean milk, dewater to obtain bean curd.
6. the preparation method of bean curd according to claim 5, is characterized in that, specifically comprises the steps:
Step 1:a, soaking soybean: select soybean that is mildew and rot, full large grain to be raw material, clean, be placed on the emerge in worm water 7-9h of 25 DEG C, till hand is pinched without hard sense;
Defibrination filters: every part of soybean adds 2 parts of water by weight proportion, wears into soybean milk liquid with fiberizer, filters to obtain bean dregs and filtrate after 5min, and in every part of bean dregs, add 2 parts of water again, defibrination, refilters, and discards bean dregs, and merging filtrate obtains raw soya-bean milk;
Mashing off: raw soya-bean milk is moved in jacketed pan, 3min is boiled in heating, and well-done soya-bean milk is moved in cylinder immediately, adds a cover insulation 10min, waits to starch temperature drop to 90 DEG C, obtains ripe soya-bean milk;
B, select fresh tealeaves, cleaning, adds water, making beating, insulation enzymolysis, pressure extracting juice, filters, obtain Aqua Folium Camelliae sinensis, described Aqua Folium Camelliae sinensis obtains tea leaf powder through spraying dry, and described insulation enzymolysis uses vitazyme to carry out enzymolysis, and hydrolysis temperature is 30-40 DEG C, enzymolysis time is 30 ~ 45min, and gained tea leaf powder adds light-coloured vinegar and obtains vinegar tea formulation;
Step 2: add vinegar tea formulation in the ripe soya-bean milk of step 1 gained and carry out a slurry, during point, stirring limit in limit is is evenly clicked and entered, selecting when slurry presents jellied bean curd to ripe soya-bean milk, be incubated 35min after some slurry, after slurry temperature drop is to 75 DEG C, load cloth bag, extrusion dehydration obtains bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510108477.6A CN104642560A (en) | 2015-03-12 | 2015-03-12 | Bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510108477.6A CN104642560A (en) | 2015-03-12 | 2015-03-12 | Bean curd and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642560A true CN104642560A (en) | 2015-05-27 |
Family
ID=53234614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510108477.6A Pending CN104642560A (en) | 2015-03-12 | 2015-03-12 | Bean curd and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642560A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145857A (en) * | 2015-07-31 | 2015-12-16 | 潍坊友容实业有限公司 | Preparation method of salicornia europaea bean curds |
| CN106359643A (en) * | 2016-08-31 | 2017-02-01 | 浙江永通科技发展有限公司 | Making method of additive-free tofu |
| CN109090263A (en) * | 2018-09-14 | 2018-12-28 | 合肥工业大学 | A kind of organic acid bean curd and preparation method thereof |
| CN109805106A (en) * | 2019-02-01 | 2019-05-28 | 杨长有 | A kind of safe nutrition high-calcium beancurd and preparation method thereof of mineral water stone mill processing |
| CN110915936A (en) * | 2019-11-26 | 2020-03-27 | 湖南省修身堂保健养生有限公司 | Method for making new and old vinegar curdled bean curd |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091519A (en) * | 2006-06-20 | 2007-12-26 | 化成龙 | Bean curd and manufacturing method thereof |
| CN103478281A (en) * | 2013-09-29 | 2014-01-01 | 刘东姣 | Tea flavored tofu |
-
2015
- 2015-03-12 CN CN201510108477.6A patent/CN104642560A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091519A (en) * | 2006-06-20 | 2007-12-26 | 化成龙 | Bean curd and manufacturing method thereof |
| CN103478281A (en) * | 2013-09-29 | 2014-01-01 | 刘东姣 | Tea flavored tofu |
Non-Patent Citations (3)
| Title |
|---|
| 刘春香: "茶汁豆腐制作工艺", 《农村新技术》 * |
| 孟宏昌等: "食醋制作豆腐生产工艺技术研究", 《食品科技》 * |
| 时尚厨娘: "自制豆腐", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/100128847/》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145857A (en) * | 2015-07-31 | 2015-12-16 | 潍坊友容实业有限公司 | Preparation method of salicornia europaea bean curds |
| CN106359643A (en) * | 2016-08-31 | 2017-02-01 | 浙江永通科技发展有限公司 | Making method of additive-free tofu |
| CN109090263A (en) * | 2018-09-14 | 2018-12-28 | 合肥工业大学 | A kind of organic acid bean curd and preparation method thereof |
| CN109805106A (en) * | 2019-02-01 | 2019-05-28 | 杨长有 | A kind of safe nutrition high-calcium beancurd and preparation method thereof of mineral water stone mill processing |
| CN110915936A (en) * | 2019-11-26 | 2020-03-27 | 湖南省修身堂保健养生有限公司 | Method for making new and old vinegar curdled bean curd |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101401628B (en) | Method for producing spiced dried bean curd of carrot | |
| CN102726540B (en) | Preparation method for leisure bean product multi-layer bean rolls | |
| CN104642560A (en) | Bean curd and preparation method thereof | |
| CN102986923A (en) | Medlar-contained bean curd and preparation method thereof | |
| CN104757436A (en) | Coconut-fragrance flavor broad bean and preparing method thereof | |
| CN103202342B (en) | Blood sugar level regulating dried bean curds comprising aralia elata seem and method for making blood sugar level regulating dried bean curds | |
| CN104663924A (en) | Processing method of pepper health seasoning oil with multiple flavors | |
| CN108576548A (en) | The preparation process of sauced duck neck | |
| CN104171164A (en) | Highland barley and hawthorn tea | |
| CN103892011A (en) | Peony coffee as well as preparation method and application thereof | |
| CN106036509A (en) | Manufacturing method of tea flavor cured beef | |
| CN107173770A (en) | A kind of ginkgo nutritional sauce and preparation method thereof | |
| KR100733142B1 (en) | Corn silk tea which is suitable for korean's tastes and corn silk tea manufacturing method | |
| CN106071832A (en) | A kind of Dens Elephatis long rice rice crust and preparation method thereof | |
| CN108770944A (en) | A kind of lemon jellied bean curd preparation method | |
| CN107296143A (en) | A kind of passion fruit fruitcake and its processing method | |
| CN103947767A (en) | Vegetarian chicken processing method | |
| CN107197977A (en) | A kind of preparation method and applications of the former tea of peony | |
| CN103549085A (en) | Honey, malt and grapefruit tea and production method thereof | |
| CN106261905A (en) | A kind of manufacture method of matcha local flavor meat ball | |
| CN104872323A (en) | Honey jasmine tea and method for manufacturing same | |
| KR100368633B1 (en) | Manufacture method of green rice-green tea to use main stuff for green-rice | |
| CN107087685A (en) | A kind of preparation method of rose mulberries soybean milk powder | |
| CN107251951A (en) | A kind of bean curd QI invigorating and a middle pachyrhizus leaf ball and preparation method thereof | |
| CN104757130A (en) | Reed-fragrance meat paste fermented bean curds and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150527 |